Chicken thigh and spring onion yakitori from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 72) by Tim Anderson

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Notes about this recipe

  • Delys77 on May 26, 2025

    Served this as a main with some rice, pickles, and gomae and it was very popular. About 10 minutes on the grill results in a lovely bit of char and great flavour. I went with 1.5 times the recipe to serve three hungry folks. I will say that the chicken skin is a bit fiddly yes, but the results are very tasty.

  • Delys77 on December 21, 2022

    I used skinless thighs and it was still very good. Fiddly under the broiler but the result was well liked.

  • KarinaFrancis on March 30, 2021

    These were a little fiddly but once you have the glaze made, you’re half way there. Being thigh meat they stay nice and juicy inside while browning on the outside. I’d make them again.

  • Foodycat on June 09, 2020

    I couldn't get skin-on thighs so I brushed them with a little oil. Very nice! And very easy. I served them with the asparagus and bacon ones from the same book and some rice.

  • patioweather on October 28, 2019

    Air fryer adjustments: 400 degrees, 5 minutes per side for the first batch, 4 minutes per side for future batches.

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